Wash, stem and slice the strawberries. Place 2/3 of them into a blender with 1/4
cup of the sugar and the lemon juice. Blend until smooth. Set aside.

Combine the egg yolks and remaining sugar in a medium bowl and whisk until thick
and pale yellow, about 3 minutes. Set aside.

Heat the cream and milk in a large saucepan over medium heat just until bubbles
begin to form around the edges, about 5 minutes. Pour about 1 cup of the hot
milk mixture into the sugar and egg yolk mixture while stirring constantly.
Return it to the milk mixture and cook over low heat, stirring constantly, until
the mixture coats the back of a spoon, about 4 minutes.

Let the hot liquid cool about 5 minutes, then stir in the puréed strawberries.
Let cool to room temperature, then freeze according to the instructions with
your ice cream maker.

While the ice cream is freezing, coat the stemmed strawberries with the
chocolate coating, then refrigerate.

Cut a very thin slice (about 1/4 inch) horizontally from the top of the cake.
Set the top aside.
Working with a small sharp knife, carefully hollow out a “trench” in the middle
of the cake about 3/4 inch from the sides; discard the part of the cake you cut
out. Spoon or pipe the ice cream into the trench until it is even with the cake.
(You will have leftover ice cream that can be served with the cake.) Layer the
remaining sliced strawberries over the ice cream. Replace the top of the cake,
wrap it well and freeze until solid, at least 2 hours or overnight.

Remove the cake from the freezer and let it sit at room temperature, 30 minutes.
Meanwhile, whip the cream and the powdered sugar until stiff peaks form, about 3
minutes. Remove the top from the cake and pipe about 1/3 of the whipped cream on
top of the strawberries. Replace the top, then pipe the remaining cream on top
of the cake and decorate it with the chocolate-covered strawberries.